Place two paper baking cups in each of the muffin trays and place them in the recesses of a muffin tray (12 recesses). Chop the cantuccini into coarse crumbs and distribute in the paper baking cups.
Whisk eggs, sugar, vanilla sugar and espresso with the whisk of the mixer for 8-10 minutes until white-creamy. Beat 500 g cream until stiff and fold in. Spread the espresso cream over the cantuccini. Covered at least.
Four hours, better to freeze overnight.
Before serving, let the tartlets thaw at room temperature for 5-10 minutes. Whip 100 g cream until creamy. Put 1 blob of cream on each tartlet and dust with cocoa.